HOMEMADE FERRERO ROCHER
Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!
Provided by Adapted from Further Food
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.
- Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.
- Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.
- Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
- Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
- Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.
HAZELNUT ROCHERS
These luxurious chocolate treats are perfect for a special occasion. No-one will be able to resist the smooth praline centre and crunchy outer chocolate shell
Provided by William Curley
Time 2h35m
Yield makes 40-50
Number Of Ingredients 10
Steps:
- To make the ganache, pour the cream into a saucepan and scrape in the seeds from the vanilla pod, along with the pod. Bring to the boil, then remove from the heat and leave to infuse for 30 mins. Strain the infused cream into a clean saucepan, add the sugar and bring to the boil.
- Put the Gianduja and dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, and mix until everything forms a thick melted chocolate mixture.
- Add the butter and mix well until fully incorporated. Leave the ganache to set at room temperatire for 1-2 hrs.
- To assemble, put the ganache in a piping bag fitted with a 12mm nozzle. Pipe small 'bulbs' of the ganache onto a lined tray. Put a whole rosted hazelnut into each bulb of ganache.
- Pipe a larger bulb of ganache on top of each hazelnut and leave to set for 1 hr in the fridge.
- Roll each bulb into a sphere and coat in feuillantine, then chill while you prepare the nutty chocolate.
- Temper the milk chocolate by melting 2/3 of it in a bowl to 45C-50C set over a pan of simmering water. Add the remaining chocolate to allow it to cool to 26C-27C, then melt back to 29C-30C.
- Add the almonds to the tempered chocolate. Remove the ganache from the fridge and use a fork to dip each into the nutty chocolate. If the chocolate thickens too much, warm it slightly.
- Place each rocher on a lined tray to set for 1-2 hrs in a cool, dry area before decorating with gold leaf to finish, if you like. Will keep for one week stored in an airtight container in a cool, dry place.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
HAZELNUT-ORANGE ROCHERS
Rocher may mean "rock" in French, but with crisp outsides that yield to soft, chewy centers, these cookies hardly resemble their namesake. The batter must be refrigerated overnight so that it is firm and thoroughly chilled before baking.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Pulse toasted hazelnuts, confectioners' sugar, and salt in a food processor until finely ground (mixture should be powdery). Add egg whites and orange zest and juice, and pulse until combined. Transfer batter to an airtight container, and refrigerate overnight.
- Preheat oven to 350 degrees. Nest 2 baking sheets (to prevent bottoms of cookies from browning too quickly), and line top sheet with parchment. Drop tablespoons of batter onto lined sheet, spacing them 1 inch apart. Shape each into a mound, top with 2 hazelnut halves, and sprinkle generously with sanding sugar. Refrigerate remaining batter.
- Bake cookies, rotating sheets from front to back halfway through, until golden brown, 20 to 23 minutes. Let cool completely on a wire rack. Repeat with remaining batter.
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